Fiesta Rice
Get ready to spice up your dinner table with this vibrant and flavorful Fiesta Rice recipe! Packed with colorful ingredients like red and green bell peppers, sweet corn, black beans, and zesty diced tomatoes, this one-pot dish is a feast for the eyes and the palate. Infused with aromatic spices like cumin, chili powder, and smoky paprika, each bite is bursting with bold Tex-Mex flavor. The long-grain white rice is simmered to perfection in hearty chicken or vegetable broth, while a squeeze of fresh lime juice at the end adds a citrusy zing. Perfect as a festive side dish or a standalone vegetarian delight, Fiesta Rice is easy to make in just 40 minutes and is sure to become a family favorite. Garnish with fresh cilantro for a touch of freshness, and serve it warm to let those mouthwatering flavors shine.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 cup long-grain white rice
- 2 cups chicken broth (or vegetable broth for vegetarian option)
- 1 14-ounce can canned diced tomatoes, drained
- 1 cup corn kernels, fresh or frozen
- 1 cup black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium lime, juiced
- 0.25 cup cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the rice to the pan and stir to coat the grains in the oil and vegetable mixture. Toast the rice for 2-3 minutes, stirring occasionally.
Pour in the chicken or vegetable broth, then add the diced tomatoes, corn, and black beans.
Stir in the cumin, chili powder, paprika, salt, and black pepper to evenly distribute the spices.
Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and let it simmer for 15-18 minutes, or until the rice is cooked and the liquid is absorbed.
Remove the pan from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice gently with a fork, then stir in the lime juice.
Garnish with chopped cilantro if desired, and serve warm.
Nutrition Facts
Calories |
1185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4909 mg | 213% | |
| Total Carbohydrate | 190.9 g | 69% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 39.9 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3146 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
